I roasted some of the pumpkin we cut up for Halloween, and the byproduct made it into two dishes: hummus and chili. Here’s the easy building block that gets you started.
Entries Tagged as ‘ingredients’
October 24, 2009
Quick Preserved Lemons
Annoyingly, I made these awhile ago and don’t remember what recipe I used.
The general way of doing things was to boil your punctured lemons in brine, slice, and pack in salt water for 3 days, then move to fridge. I had to weigh down the lemons with shot glasses to keep them under water.
Use in [...]
October 14, 2009
Tarragon Vinegar
Playing around with a couple recipes I may end up using for Christmas gifts. Tarragon chive vinegar was one of them.
October 12, 2009
Herb-Infused Simple Syrups
Another result of the cooking project-filled Sunday (pictured in the middle).
October 11, 2009
Recipe Variation: Compound Butters
Herb harvesting season is upon us, which means I spent the day doing lots of herb-related projects. Among them – a few new compound butters to try out.
September 22, 2009
Lamb Stock
If you don’t have lamb stock on hand, and want to make the lamb stew recipe I mentioned, it’s pretty easy to whip some up on your own, provided you have a leg around.
November 16, 2008
Tomatillo Salsa Verde
The tomatillos from the not-so-recent Farmer’s Market trip were getting on the verge of turning, so I figured – tomatillo salsa time! I’ll incorporate this into some sort of dinner recipe tomorrow (thinking enchiladas, maybe?). This recipe has a kick! I used this basic recipe I found online as a guide.
November 10, 2008
Ingredient Fixation: Mustard Greens
Really digging mustard greens right now. They’re becoming my go-to “throw into everything” fall vegetable. The best is soups – whether it’s a homemade concoction, ramen noodles, Lipton Chicken Noodle, they just seem to provide the perfect burst of nutrition and flavor. Thinking about making a permanent swap in my sausage bean soup recipe, losing [...]
October 25, 2008
Purple Pesto
It’s herb harvesting time, and I decided to make some purple and classic pesto (and I’m going to give some to Mom and John’s mom this weekend). I used walnuts with the purple basil to stand up to the herb’s assertiveness.
October 17, 2008
Crock Pot Chicken Stock
I think this may end up being my permanent way of making stock – it’s so easy and the flavors really deepen in the crock – and I was pretty lacking in ingredients.
